THE GRAPES: 100% MALVASIA PUNTINATA DEL LAZIO. THE VINEYARD: SELECTED VINEYARDS ON THE HILLS AROUND ROME, IN THE DISTRICTS OF FRASCATI, MONTEPORZIO CATONE, MONTECOMPATRI AND GROTTAFERRATA, AT BETWEEN 200 AND 400 METRES ALTITUDE. THE VOLCANIC SOIL IS LOOSE AND POROUS, DRY BUT NOT ARID, AND TYPICAL "TERRINELLA" (POZZOLANA, RICH IN POTASSIUM, PHOSPHORUS AND MICROELEMENTS), IDEAL FOR VINE GROWING. THE TRAINING SYSTEMS ARE THE SPALLIERA, THE GUYOT AND THE CORDONE SPERONATO, WITH A YIELD OF ABOUT 3.5 KG OF GRAPES PER VINE. THE VINIFICATION: THE GRAPES, PICKED AT JUST THE RIGHT STATE OF RIPENESS AROUND THE MIDDLE OF OCTOBER, ONLY IN THE COOL HOURS OF THE EARLY MORNING, ARE IMMEDIATELY VINIFIED BY THE WHITE WINE METHOD, WITH A GENTLE PRESSING. THE YOUNG MUST, COLD SETTLED, FERMENTS FOR TWO WEEKS AT A CONTROLLED TEMPERATURE (15-18°C), FOLLOWING THE ADDITION OF A "PIED DE CUVE" (STARTER MUST) PREPARED WITH SELECTED INDIGENOUS YEASTS. WHEN THE FERMENTATION HAS FINISHED, THE WINE STAYS TWO MONTHS ON ITS LEES, WITHOUT ANY SULPHUR DIOXIDE, AND AT 18°C, WITH DAILY ANALYTICAL CHECKS. THEN IT IS RACKED AND RESTS IN TEMPERATURE-CONTROLLED STAINLESS STEEL TANKS UNTIL IT IS COLD, STERILE BOTTLED. THE LONG PERIOD ON ITS LEES - AS USED TO BE THE PRACTICE - ENRICHES THE BOUQUET AND THE FLAVOUR; THE WINE UNDERGOES A PARTIAL MALOLACTIC FERMENTATION, WHICH MAKES IT EVEN SOFTER AND MORE FRAGRANT. FOOD MATCHES: CREAMED VEGETABLES, PASTAS AND RISOTTOS WITH RICH SAUCES, SHELLFISH AND FISH. SERVING TEMPERATURE: 10°C.